Step 1

Preheat oven to 375 degrees F.

Step 2

Melt butter in a skillet

Step 3

Whisk in the flour and stir over medium high heat until roux is peanut butter colored

Step 4

Add in onions, bell peppers, and celery

Step 5

Saute until tender; about 5 mins

Step 6

Add in garlic and saute for 30 secs.

Step 7

Stir in the chicken broth, crawfish fat, and heavy cream.

Step 8

Bring to a simmer

Step 9

Once the mixture thickens, add in the crawfish tails.

Step 10

Season with the Cajun seasoning, onion powder, and garlic powder.

Step 11

Pour in the liquid crab boil and stir well.

Step 12

Remove from the heat.

Step 13

In a buttered pie plate, place one pie crust into the bottom

Step 14

Pour in the crawfish filling and cover with the second pie crust. Flute the edges to seal.

Step 15

Whisk the beaten egg and water together

Step 16

Brush the egg wash over the top of the pie crust.

Step 17

Bake the pie for 30-35 mins or until golden brown.

Step 18

Allow pie to rest for 10 mins before serving

Step 19

Enjoy!